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Mini Review: On the Elasticity of Wheat Gluten
Abstract The nature of the interprotein interactions in wheat gluten is discussed with particular reference to the role of the high molecular weight subunits. It is argued that the high molecularExpand
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The structure and properties of gluten: an elastic protein from wheat grain.
The wheat gluten proteins correspond to the major storage proteins that are deposited in the starchy endosperm cells of the developing grain. These form a continuous proteinaceous matrix in the cellsExpand
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Kafirin structure and functionality
Abstract The structural and functional properties of kafirins are reviewed. Three classes of kafirin: the α , β and γ forms have been identified at the protein level and one, the δ , has beenExpand
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Factors affecting sorghum protein digestibility
Abstract In the semi-arid tropics worldwide, sorghum ( Sorghum bicolor (L.) Moench) is cultivated by farmers on a subsistence level and consumed as food by humans. A nutritional limitation to its useExpand
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Pseudocereals and Less Common Cereals: Grain Properties and Utilization Potential
1 The Major Seed Storage Proteins of Spelt Wheat, Sorghum, Millets and Pseudocereals.- 2 Sorghum.- 3 Quinoa.- 4 Buckwheat.- 5 Spelt Wheat.- 6 Millets.- 7 Grain Amaranth.
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Effect of Grain Structure and Cooking on Sorghum and Maize in vitro Protein Digestibility
Abstract Uncooked and cooked sorghum showed improvement in in vitro protein digestibility as the structural complexity of the sample reduced from whole grain flour through endosperm flour to proteinExpand
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Structure–activity relationship analysis of antioxidant ability and neuroprotective effect of gallic acid derivatives
Gallic acid and its derivatives are a group of naturally occurring polyphenol antioxidants which have recently been shown to have potential healthy effects. In order to understand the relationshipExpand
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Characterisation of xylan-type polysaccharides and associated cell wall components by FT-IR and FT-Raman spectroscopies
Abstract Xylan models with (14), (13), (12) α or β glycosidic links were studied by FT-IR and FT-Raman spectroscopy. The results indicate the unique spectral properties of samples with the (13)Expand
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Effects of temperature and water content on the secondary structure of wheat gluten studied by FTIR spectroscopy.
The effect of temperature on gluten conditioned at the following water contents, 0%, 13%, and 47% (wet weight basis), was studied by FTIR spectroscopy over the temperature range of 25-85 degrees C. AExpand
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